Pai Ku Wang Spare Rib King Recipe via RasaMalaysia.com

My nephew loves to eat Pai Ku Wang everytime we visit the Zhi Char Store (chinese stir fry cafe). From coffeshops to Paradise Inn Restuarant. It's widely available even in those Economy rice stalls.

Of course, the ones that you taste at the resturant are much nicer as it's piping hot and they probably used a better cut or grade of meat.

Pic source: https://www.flickr.com/photos/avlxyz/4956297285/

I find the pricing of the dish kinda high for this dish ($12 to $20). And I think it's possible to replicate the restaurant taste from cooking it at home.  So it's time to do research and testing!

This is my favorite recipe so far from RasaMalaysia.com.

It's simple, fast and straightforward. Taste really good too!
I did not add any Worchester sauce as I did not have it in my kitchen during testing. But it turned out okie. :

 
Marinade:
1 egg
1 tablespoon cornstarch
1/2 teaspoon Shaoxing wine
1/2 teaspoon salt

Sauce:
1 1/2 tablespoons tomato ketchup
1/2 tablespoon plum sauce
1/2 tablespoon chili sauce
1/4 teaspoon sweet bean sauce, or Hoisin sauce

1 tablespoon Worcestershire sauce
1 1/2 tablespoons black vinegar
1 1/2 tablespoons sugar

small pinch of Chinese Five Spice powder, optional
2 tablespoons water

Method:

1. Marinade the pork for at least 30 minutes.

2. Prepare the sauce and set aside.

3. Deep fry pork and set aside.

4. Heat up sauce and coat deep-fried pork with it

5. Optional: Sprinkle some toasted sesame seeds on top

Research & Sources:
http://rasamalaysia.com/peking-pork-chops/2